Vegan Raspberry Zingers

I'm going to make this short and sweet. No pun intended. Several months ago I wanted to try and create a vegan version of the raspberry zinger cake that is sold by a popular processed treat company. They remind me of a twinkie but they have a raspberry and coconut coating. They were my favorite growing up. 

Since I am trying to eat healthier these days, I thought I would try a much healthier and simpler version. I must say I was pleasantly surprised at how well they turned out. There are only four ingredients as well. 

Let's get to it. Here is what you will need. 
1 cup of pitted dates (soaked or not soaked, doesn't matter)
1/2 to 3/4 cup soaked cashews
1/2 cup freeze dried raspberries
shredded coconut

If you have a good quality high speed blender, I recommend using it. 

If you do not have a high speed blender, I recommend processing the cashews first until they get creamy like. Then chuck in the dates and raspberries and process until one big ball is created. 

If you do have a high speed blender, add the dates, cashews and raspberries and blend until smooth and one big ball is formed. 

Once done, scoop out tablespoonfuls and roll into a ball then roll in the coconut. 

If they are really soft, let them sit in the fridge for a bit to set up.

Enjoy.